| MOROCCAN STYLE VEGGIES |
1 tsp caraway seeds
1 1/2 Tbsp salt
4 garlic cloves
1/4 C mild honey
1/4 C fresh lemon juice
2 Tbsp olive oil
1 Tbsp paprika
4 tsp ground cumin
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp freshly ground black pepper
2 lg or 3 med zucchini (1.25lb total)
halved lengthwise & cut into 1 1/2" pieces
2 med turnips (1/2 lb total) peeled,
halved & cut into 1" pieces
2 red bell peppers, cored, seeded,
and cut into 1 1/2" pieces
1 1/2 lb butternut squash, peeled,
seeded, and cut into 1 1/2" chunks
2 med onions, cut into 1" thick
wedges
1 (28oz) can whole tomatoes, drained
and chopped
1/2 C chicken stock
garnish: 6 Tbsp chopped mixed fresh flat leaf parsley, cilantro and mint
Optional meat: 4 Cornish hens or lamb steaks or several chicken breasts
Accompaniment: cooked couscous (would be good over rice too)
Put a rack in the middle of the oven and preheat oven to 425. Oil a
large roasting pan.
Coarsely grind caraway seeds with salt in a spice grinder or crush with
a rolling pin. Mince garlic, then mash to a paste with the caraway
mixture, using the side of a large heavy knife. Transfer paste to a
large bowl and whisk in honey, lemon juice, oil and spices.
Brown lamb steaks or chicken breasts in frying pan over med-high heat,
or halve each Cornish hen lengthwise, discarding backbone.
Put veggies in oiled roasting pan, add half of spice mixture and toss
until well coated. Add tomatoes and stock to pan, mix well. Rub meat
with remaining spice mixture and place meat on top of veggies.
Cover pan tightly with foil and roast for 1 hour. Uncover pan and roast
for
add'l 20 minutes, until veggie are tender and meat is done.
Serve over couscous, spooning some of the liquid over everything and
garnishing with herbs.
Thanks to farm member Sue Pollaro for this excellent recipe
contribution. It can be easily adapted using this week’s veggies. Sue
writes, “This is a very good, albeit large quantity recipe for root
veggies of all sorts, and can be made with or without meat. It is very
spicy, like a spice-rubbed turkey. Serves 8, so suggest you cut it in
half. Adapted from a Cornish Hen recipe in the new Gourmet
cookbook. Enjoy!”